Creamed Kale Toasts

By DreiFromBK

Ingredients

• 1 pound Tuscan kale, stems discarded
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• Pinch of crushed red pepper
• 1 cup heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano
• Kosher salt
• Freshly ground pepper
• Twenty-four 1/2-inch-thick slices of baguette, oiled and toasted

Details

Servings 24
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a large saucepan of salted boiling water, blanch the kale until just tender, 3 to 5 minutes. Drain and let cool slightly, then finely chop.

Preheat the broiler. In a large skillet, melt the butter. Add the garlic and cook over moderate heat, stirring, until just starting to brown, 2 minutes. Add the kale and crushed red pepper and cook for 2 minutes, tossing. Add the cream and bring just to a boil. Simmer over moderately low heat, stirring, until the cream has thickened, 5 minutes. Stir in 1/4 cup of the grated cheese and season with salt and pepper.

Spoon the kale on the toasts and sprinkle with the remaining 1/4 cup of cheese. Broil for about 2 minutes, rotating the pan as necessary, until the cheese is just melted and the kale is hot. Serve right away.